24 November 2008

Red or Green?

Dispatch from Albuquerque, NM:

Sadies on a Monday night was packed. Frank's parents said we were lucky to get a table so quickly. Since we had been fasting in preparation of a week of New Mexican, Panamanian, and Texan feasting, the complimentary chips served with a surprisingly hot red salsa (every last seed in those peppers was added) were gobbled up, as was an order of guacamole, which was interesting for its very clean flavors. It tasted as though it was made only with avocado, a bit of lime, salt, and tomato - not even any cilantro or jalepeƱo.

Sadie's salsa is so popular that they sell it across the country. A variety of other New Mexican foods are sold on their website, including chili sauce, enchilada sauce, and sopapilla mix.

For main courses I had enchiladas (as Sadies was once rated to have the best enchiladas in NM), filled with their specialty of carne adovada. The waiter asked if I wanted them flat or rolled, and the perennial NM question of red or green chili? Rolled, both.

It came on a magnificently large platter, the heaps of food allowing no plate to peek through. There are two enchiladas to an order, smothered in cheddar cheese, swimming in its sauces and frijoles (beans). The carne adovada filling the corn tortillas turned out to be slow-cooked chunks of pork in a mild adobo sauce. It melted in my mouth.

The only slight disappointment was the thoroughly plain "Special House" margarita; I should have upgraded to a better tequila, and they should have used fresh lime juice.

More updates to follow: now we're heading out for Breakfast Burritos...

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